Honey and lemon chicken with colcannon
Chicken thighs are less expensive than breasts, but once you remove the skin they are just as nutritious. They are a good source of protein and B vitamins. You can remove the skin after cooking, before serving, to retain a little more flavour. Combining the cabbage with the mashed potatoes is a clever way to get fussy children to eat vegetables and, as they are coming into season around now, they should be at their best price.
Ingredients (Serves 4)
- 8 chicken thighs (remove the excess skin either before or after cooking)
- Juice of 1 lemon
- 4 tbsp clear honey
- 1 tbsp grainy mustard
- 1,200g potatoes, peeled and roughly chopped
- Half a Savoy cabbage, cored and shredded
- 200ml semi-skimmed milk
- Half a bunch spring onions, trimmed and sliced
- 40g olive oil
Preheat the oven to 200C/Gas Mark 6.
Score the chicken thighs with a sharp knife, season and place in a shallow roasting tin.
Roast in the oven for 30 minutes or until golden and cooked through, then drain off the cooking juices.
Mix together the lemon juice, honey and mustard and drizzle over the chicken. Roast for a further 15 minutes until sticky, basting once or twice.
Meanwhile, put the potatoes in a pan of cold water, bring to the boil and cook for 20 minutes until tender, then drain.
In a separate pan, boil the cabbage for 4-5 minutes until tender, then drain.
Pour the milk into a large pan and bring to simmering point. Add the spring onions and cook for 2-3 minutes until soft, then add the olive oil spread. Add the potatoes to the pan and mash. Season and stir in the cabbage.
Serve with the chicken and juices from the roasting tin.